Grilled Chicken And Tri Color Peppers With Chimichurri Sauce W Recipes

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GRILLED CHICKEN AND SWEET PEPPERS WITH CHIMICHURRI SAUCE



Grilled chicken and sweet peppers with chimichurri sauce image

Grilled chicken and sweet pepper kabobs get added flavor from a basic chimichurri sauce. The bold, herbal flavor of this traditional South American sauce goes well with just about anything from steak to vegetables to fish. You can cook this recipe on an outdoor grill if you prefer. Just make sure to adjust the cooking time accordingly and place the peppers in a grill basket so that they don't fall through the cracks. If you have any leftover kabobs, serve them the next day for lunch inside pita bread as sandwiches.

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 large clove(s) Garlic clove(s) smashed with the side of a knife and peeled
0.25 cup(s) Water
1 Tbsp Red-wine vinegar
2 tsp Olive oil
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
2 spray(s) Cooking spray
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-inch strips
1 medium Orange bell pepper sliced into 1-inch strips
1 medium Yellow pepper(s) sliced into 1-inch strips

Steps:

  • In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  • Coat a stovetop grill pan with cooking spray; heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove chicken from pan, cover to keep warm and set aside.
  • Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Nutrition Facts : Calories 181 kcal

GRILLED CUMIN CHICKEN WITH CHIMICHURRI SAUCE



Grilled Cumin Chicken with Chimichurri Sauce image

This Grilled Chimichurri Chicken is first rubbed in an earthy cumin spice blend before being grilled to perfection and topped with a fresh chimichurri sauce.

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 16

1/4 cup chopped red onion
3 cloves garlic, (minced)
3 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 tsp salt, (or to taste)
1 1/2 cups (38g) packed fresh parsley*
1/2 cups (16g) packed fresh cilantro
3 Tbsp (5g) packed fresh oregano
1/4 tsp red pepper flakes ((optional))
3/4 cup olive oil ((I like a blend of half regular half extra-virgin))
5 (6 oz) boneless, skinless chicken breasts
1 1/4 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil

Steps:

  • For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
  • Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.
  • For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper.
  • Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
  • Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
  • Serve warm with chimichurri sauce.

Nutrition Facts : Calories 522 kcal, Carbohydrate 3 g, Protein 36 g, Fat 39 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 1138 mg, Fiber 1 g, ServingSize 1 serving

GRILLED BRINED CHICKEN WITH CHIMICHURRI SAUCE



Grilled Brined Chicken with Chimichurri Sauce image

Categories     Chicken     Backyard BBQ     Dinner     Basil     Summer     Grill     Brine     Grill/Barbecue     Parsley     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

Chicken:
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
Chimichurri sauce:
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper

Steps:

  • For chicken:
  • Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
  • Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
  • For chimichurri sauce:
  • Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
  • Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W



Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

  • Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  • Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
  • Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE



Grilled Chicken Breasts With Chimichurri Sauce image

This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.

Provided by WI Cheesehead

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

Steps:

  • To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
  • Add parsley and process until finely chopped.
  • Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
  • Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
  • For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
  • Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
  • Zip bag and refrigerate 1/2 hour to 4 hours.
  • Prepare barbecue for medium-heat grilling.
  • Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
  • Place on platter and serve with sauce on the side.
  • Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6

GRILLED TRICOLOR PEPPERS



Grilled Tricolor Peppers image

Provided by Jennifer Iserloh

Categories     Onion     Vegetable     Side     Vegetarian     Bell Pepper     Summer     Grill/Barbecue     Healthy     Self     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into strips
1 yellow bell pepper, cored, seeded and sliced into strips
1 red bell pepper, cored, seeded and sliced into strips
1 large Vidalia onion, sliced into strips
1 tbsp olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

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GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE
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